Meatless Monday Recipe-Grilled Portobello Tacos w/ Salsa Verde

Grilled Portobello Tacos with Salsa Verde
Ingredient List
Vegan; Serves 6

Marinade
•1/3 cup canola oil
•3 Tbs. balsamic vinegar
•1 tsp. black pepper

Tacos
•6 large portobello mushroom caps
•6 6-inch soft corn tortillas
•2 avocados, sliced
•2 cups chopped tomatoes
•3 cups shredded cabbage
•Vegan sour cream, optional

Salsa Verde
•4 tomatillos, chopped (or 1 cup canned)
•1 large green bell pepper or poblano chile, roughly chopped
•1 large bunch fresh cilantro, leaves only
•1 medium onion, chopped
•3 cloves garlic
•3 tsp. organic sugar or agave nectar
•1 1/4 tsp. canola oil
•1 tsp. pepper
•1/2 tsp. salt

Directions

1. Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.

To make Tacos:

2. Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.

To make Salsa Verde:

3. Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.

4. Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.

Nutritional Information

Per taco: Calories: 278, Protein: 6g, Total fat: 15g, Saturated fat: 2g, Carbs: 35g, Cholesterol: mg, Sodium: 257mg, Fiber: 9g, Sugars: 12g



Found: Vegetarian Times April 2010